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Cheesy Yellow Squash Casserole

A classic Southern yellow squash casserole with sauteed onions, sharp cheddar, sour cream and a buttery cracker topping.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 pounds yellow summer squash sliced 1/4-inch thick
  • 4 tablespoons butter divided
  • 1 medium onion diced
  • 2 cups sharp cheddar cheese shredded
  • 1 cup full-fat sour cream
  • 2 large eggs beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups saltine cracker crumbs about 35 crackers
  • Non-stick cooking spray

Method
 

  1. Heat oven to 350 degrees F; spray all sides and corners of 9x13-inch dish.
  2. Slice squash uniformly 1/4 inch thick; cook just tender and drain very well, pressing out as much water as possible.
  3. Melt 2 tablespoons butter in skillet over medium; sauté onion until soft and lightly caramelized.
  4. Combine drained squash and onion in large bowl; add cheddar first, then sour cream, beaten eggs, salt, and pepper.
  5. Gently fold just until combined without mashing squash.
  6. Spread evenly in dish.
  7. Melt remaining 2 tablespoons butter in pan; toss crumbs to coat evenly and scatter over casserole.
  8. Bake 25 to 35 minutes until set and golden; do not overbake or dry out.

Notes

Slice the squash thinly and evenly - thick pieces stay firm while thin ones go mushy. Drain the cooked squash well or the casserole will be watery. Zucchini substitutes 1:1, or use half and half; the only difference is green flecks. Sauteing the onions separately in butter builds a sweetness and depth you do not get cooking everything in one pan. Use full-fat sour cream, which holds up better in the heat than reduced-fat. Saltines work better than butter crackers, which can turn greasy with the added butter. Serve with fried chicken and cornbread. Cool completely before refrigerating; keeps 3 to 4 days in a sealed container. To freeze, freeze before baking.